Jamaican Rice and Peas
This is known in Jamaica as "Jamaican Coat of Arms." It is used as
a side dish or as an entree.
- 1 cup dried small red beans
- 2 cups canned unsweetened coconut milk
- 2 cups long-grain rice
- 1 medium yellow onion, peeled and finely diced
- 1 large clove garlic, finely minced
- 1 whole Scotch bonnet chile, or a 1-inch long whole habanero or any other very hot whole chile pepper
- 1/2 teaspoon dried thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- Pour beans into a colander; pick over them and discard any pebbles, debris or
malformed beans. Rinse beans thoroughly with cold running water. Place beans in
a large pot and soak them overnight in enough water to cover.
- Drain beans, return them to the pot, and add 4 cups of water. Bring the beans
to a boil, covered, over medium heat. Lower the heat and simmer the beans until
they are not quite tender, about 30 minutes.
- Stir in the coconut milk, rice, diced
onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans,
covered, until the rice is tender, about 20 minutes.
- Discard the chile pepper and serve at once.
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